White Chocolate Strawberry Tart of Awesomeness

*Note my editor is my wonderful husband, and he simply hasn't had the time to look these over lately, so if you are interested in editing my work let me know. Otherwise enjoy my unedited work until he has time, and keep your editorial comments to yourself.

I stumbled upon this site, which I hope won't get my blog blocked from your work browsers.

They have the most heavenly photos of food, and each image links back to a food blog. The Galley Gourmet was home to this decadent dessert - a White chocolate Strawberry Tart.

Just in time for Mother's Day I had found the perfect recipe for my FIL (who is allergic to chocolate). You see, white chocolate is not really chocolate - check out Winkipedia if you'd like to know more.

I thought my MIL wouldn't mind terribly much if I made a non-chocolate dessert so I got to work.

And, to top it off my mother would just LOVE this desert, since she is not only a strawberry fan but also dessert fan.

The dough recipe made quite a bit extra so I found my mini tart set and filled three mini tart pans. Unfortunately only 2 turned out - I think the third had the last bit of dough and it burnt fairly quickly.

Note: the dough will pull away from the pan a bit as it cooks - and then again when it cools. No worries, the pretty shape seems to hold.

The mousse was fairly straight forward and the filled tarts set beautifully in the fridge.

I had found 2lbs of strawberries on sale at the International Grocery (seriously the best place to shop once you find the things you need) So I had more than enough - but I was puzzled. How in the world do you get them to look THAT good? I used a small knife and started chopping - I didn't use the rounded "first" cuts - but saved those for my favorite on the go dessert. Then, I began to place them tip-out from the outside circle in - and guess what?




It didn't look too shabby!

Notice that as you lay the strawberries on-top of each other they tend to tilt upward ... I guess this is normal.

The final touch was a raspberry-lemon, glaze. which is super easy.. simply warm and then brush on.

The only thing I would change is the size of the tart. The tart crust is pretty difficult to cut but easy to chew. This recipe is probably better suited for mini deserts made in a tiny bite-sized tartlet pan. (which I don't have)